1 Prepare and chill: Rinse and spin the salad greens dry, then place in a large serving bowl.

2 Prep vegetables and fruit: Halve the cherry tomatoes, slice the cucumber and peaches, dice the avocado, and set aside.

3 Grill the corn: Heat a grill or grill pan over medium-high heat and char the ears of corn for 8–10 minutes until slightly blackened; let cool and cut kernels off the cob.

4 Toast the almonds: In a small dry skillet over medium heat, toast the almonds until fragrant (2–4 minutes), then roughly chop.

5 Make the dressing: In a small bowl or jar whisk together olive oil, honey, lime juice, Dijon mustard, salt and pepper until emulsified.

6 Combine salad: Add the tomatoes, cucumber, corn kernels, peaches, avocado, feta, toasted almonds, and mint (and cilantro if using) to the bowl with greens.

7 Toss gently: Pour about two-thirds of the dressing over the salad and toss gently to combine; add more dressing to taste.

8 Season: Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

9 Add protein (optional): If using, slice grilled chicken breasts and arrange on top or serve alongside for guests to help themselves.

10 Serve: Transfer to a large platter or keep in the bowl; garnish with a few extra mint leaves and a drizzle of reserved dressing. Serve immediately for best texture.